Ingredients
●
Parmesan
3 tbsp
for garnish, can be replaced and brushed with egg on top
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Step by step
Step 1
Thaw the store-bought puff pastry in advance, or prepare homemade puff pastry and keep it chilled until you're ready to start the tart.
For this recipe, I used a rapid homemade puff pastry recipe - Extra-fast homemade puff pastry.
Step 2
Prepare or purchase the pesto sauce. Red pesto is equally delicious, and you can mix them when spreading on the puff pastry.
Check out these recipes on the site:
- Classic pesto sauce
- Red pesto sauce
Step 3
Roll out the first sheet of dough to a round shape using a lid or large plate as a guide.
I divided my puff pastry into two equal portions and rolled them into flat circles, with no trimming needed.
Step 4
Create another circle of dough, matching the size of the first one. Overlay to ensure a perfect fit.
Step 5
Place the first sheet on a baking tray lined with parchment paper and spread with 2-3 tablespoons of pesto sauce.
Step 6
Lay the other round of puff pastry on top.
Step 7
Position a glass in the center to define the middle. Cut dough slices, 2-3cm wide, starting from the edge of the glass outwards.
Step 8
Twist each slice 2-3 times.
Step 9
Top with grated Parmesan or brush with egg wash, then sprinkle with sesame or poppy seeds if desired.
Step 10
Bake the puff pastry crown in a preheated oven at 200°C, for 50-60 minutes, or until an even golden brown.
Step 11
It’s best when served fresh—like most puff pastries, it tends to harden after a day or two. Tear off a slice from the crown to eat.
Bon Appetit and enjoy the holidays!
Quantity:
1 piece
(1 crown)
Prep time:
60 min
Difficulty:
easy
Ready in:
15 min
Publish date:
